Cook sugar, corn syrup, HOT water, and salt on low heat until sugar is disolved. Insert candy thermometer and increase heat to moderate bringing temperature of mixture to 250 degrees.
Gently stir in gelatin, egg whites and vanilla. Beat on high until it reaches 3 times original size and holds stiff peaks.
Spread into a wax paper lined 13x9 (or smaller if you want thicker marshmallows) and let set. Cut out marshmallows using any shape cutter you want and dust lightly with powdered sugar. Store in air tight container in refrigerator or freezer.
Originally Submitted
5/15/2010
0 Out of 5 from
0 reviews
You can add this Marshmallows from scratch recipe to your own private DesktopCookbook.
